Delicious Carrot Cake Recipe: Moist, Flavorful & Easy to Make
This moist, flavorful, and easy-to-make carrot cake is perfect for family gatherings, birthday parties, or a cozy afternoon treat, thanks to freshly grated carrots and oil that keep every bite irresistibly tender.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (approximately 4-5 medium carrots)
- 1 cup crushed pineapple, drained
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Kitchen Equipment
- Two 9-inch round cake pans
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Electric mixer or hand mixer
- Wire cooling rack
- Rubber spatula
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, then set aside.
- Combine wet ingredients: In a large bowl, whisk together the sugar, oil, and eggs until well combined, then stir in the grated carrots and drained pineapple.
- Combine everything: Gradually add the dry mixture to the wet mixture, folding gently until no streaks of flour remain, and fold in the nuts if using.
- Bake: Divide the batter evenly between the two prepared cake pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean; let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting: While the cakes cool, beat the softened cream cheese and butter in a medium bowl until smooth, then gradually add the powdered sugar and vanilla, mixing until creamy and well blended.
- Assemble the cake: Once the cakes are completely cool, place one layer on a serving plate, spread a generous amount of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.
Cook’s Notes
Use fresh, firm carrots for the best flavor and moisture, and mix the batter just until combined to avoid a dense cake. Make sure the cake layers are completely cool before frosting so the cream cheese frosting doesn’t melt or slide.
Ingredient Swaps
For a lighter version, substitute half of the vegetable oil with unsweetened applesauce, and feel free to personalize the batter with shredded coconut, raisins, or dried fruit in place of or alongside the nuts.
Serving Suggestions
Serve slices at room temperature so the cream cheese frosting is soft and creamy, and pair with a cup of coffee or tea for an afternoon treat or as a dessert after dinner.
Storage & Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days; it also freezes well if wrapped tightly, and slices can be thawed in the fridge overnight before serving.
Common Questions
Can I make this carrot cake ahead of time?
Yes, you can bake the cake layers a day or two in advance and store them wrapped tightly at room temperature or in the fridge, then frost just before serving for the freshest presentation.
Why is my carrot cake dense instead of moist and tender?
Overmixing the batter after adding the dry ingredients is the most common cause of a dense cake, so fold just until the streaks of flour disappear.
Can I make this into cupcakes instead of a layer cake?
Yes, divide the batter into lined muffin tins and bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean, then frost once fully cooled.